Peanut butter and caramel…a match made in heaven if I do say so myself! My go to caramel sauce is Nature’s Charm, made with coconut cream and coconut sugar, it’s got a rich butterscotch flavour. I use their butterscotch and salted caramel interchangeably but if I had to choose one I’d got for the butterscotch!
The cookies are my go to sandwich cookies, easy to make, vegan friendly and totally fool proof. The no hassle cookie when you don’t have time for things going wrong.
I thickened up the caramel a little more with some peanut butter and some melted vegan butter to help it firm up when sandwiched between two of the cookies.
A little chocolate dunking and they instantly became one of my favourite cookies to date. What more could you ask for!
This post is sponsored by Nature’s Charm. All thoughts and opinions are my own.
Peanut Butter Caramel Sandwich CookiesPrint Recipe
- 180g smooth peanut butter
- 80g maple syrup
- 80ml hot water
- 120g oat flour
- 1 tbsp milled flaxseed
- 1 tsp vanilla extract
- Generous pinch of salt
- 80g dark chocolate roughly chopped
- 100g Nature’s Charm Coconut Caramel
- 1 tbsp smooth peanut butter
- 1 tbsp coconut oil or vegan butter, melted
Preheat your oven to 180C (350F).
Mix together peanut butter, maple syrup and water in a large bowl. Add the oat flour, flaxseed, vanilla and salt and combine to form a smooth dough.
Roll the dough out between two pieces of parchment paper so that it is about 1 cm thick.
Cut into 20 cookies; which will make 10 cookie sandwiches, using a small cookie cutter of your choice.
Place cookies on a baking tray lined with baking paper and bake for 12 - 15 minutes.
Allow cookies to cool completely.
Meanwhile mix together caramel, peanut butter and coconut oil or melted butter. Place into the fridge for 20 minutes.
When cookies are cool, sandwich two together using a heaped tsp of caramel from the fridge.
Melt chocolate in the microwave using 30 second increments.
Dunk each completed sandwich cookie in the melted chocolate one at a time. Place on a baking paper lined tray and allow to firm up in the fridge for 10 to 15 minutes.
Store cookies in a sealed container in the fridge for up to three days.